Sweet rolls were an immediate given when I received packets of yeast from Red Star Yeast and sugar from Dixie Crystals. I wanted to do something different this time and not include the standard cinnamon/sugar/butter mixture in the middle and have fruit there instead.
It paid off rather well considering I had two coworkers come over to me the morning I brought them in and tell me it was the most delicious thing they had eaten in weeks.
#BrunchWeek: Raspberry Sweet Rolls
Raspberries are added to these sweet rolls for the perfect summer taste.
- Prep Time: 35 mins
- Cook Time: 18 mins
- Total Time: 53 mins
- Yield: 12-16 1x
- Category: Breakfast, Brunch
- Method: Baking
for the rolls:
for the filling:
- ½ cup frozen blueberries
- ½ cup frozen raspberries
- ¼ cup granulated sugar, such as Dixie Crystals
- ½ tsp cornstarch
for the glaze:
- 3 tbsp cream cheese, softened
- 2 cups powdered sugar
- 1–2 tbsp milk
1. In the bowl of your stand mixer, combine yeast, water, and sugar and allow to sit for 15 minutes.
2. Meanwhile, cut two rounds of parchment paper to fit in the bottom of 2 8-inch round cake pans. Place the parchment in the pans and spray with non-stick cooking spray.
3. Prepare the filling mixture by tossing blueberries and raspberries in a bowl with sugar and cornstarch until coated. Set aside.
4. Preheat the oven to 400 degrees.
5. Add salt and butter to the yeast mixture in the stand mixer. Mix with a dough hook and add flour ½ cup at a time until a soft dough forms. Add more flour if needed. Dough should be tacky, but not sticky.
6. Turn out the dough onto a lightly floured surface and divide into two pieces. Roll out each piece into a 9×11 rectangle.
7. Spread half of the berry mixture ½ inch from one edge, lengthwise. Pull the border over the berry mixture and keep rolling dough up tightly. Repeat with remaining dough.
8. Slice each log into 6-8 evenly sized rolls and place in the prepared baking pans. Let rest for 5 minutes.
9. Bake for 15-18 minutes or until the tops of the rolls are golden.
10. Remove from the oven and place pans on a wire rack.
11. Prepare the glaze by combining the cream cheese and powdered sugar together in the bowl of a stand mixer and mixing on low speed until fully combined. Add in milk a little at a time until the glaze reaches a consistency where it can be poured over the rolls.
12. Pour glaze over the rolls and enjoy warm. Uneaten rolls can be refrigerated for 2-3 days if covered. Reheat by microwaving in 30 second intervals. Additional glaze may need to be added if rolls are dry.
Keywords: sweet rolls, breakfast, brunch, dessert, raspberries, brunchweek
You can easily change out the fruit in this recipe with whatever you have on hand, although I would probably stick with options that are smaller and can be easily rolled up. I ended up making a small batch of these for Tom with some leftover strawberries we had.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife
BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites
Mini Rustic Apple Pies from Forking Up